© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Tamara L
Servings: 4 to 6
4 ½ pound roasting chicken
1 tablespoon fresh rosemary or 1 teaspoon dried
1 large clove of garlic
¼ teaspoon salt
2 tablespoon extra virgin olive oil
freshly ground black pepper
8 sprigs fresh rosemary
3 to 4 tablespoon balsamic vinegar blended with ½ teaspoon brown sugar
Mince roseamary with garlic and salt. Rub olive oil over chicken, then rub in herb mixture. Sprinkle with pepper. Put 2 rosemary sprigs in cavity then cover with plastic wrap. Refrigerate up to 24 hours.
Preheat oven to 250°F.
Use a small heavy roasting pan and place chicken in breast-side down. Roast 20 to 25 minutes per pound. Baste every 15 minutes with pan juices. During last 30 minutes of roasting turn chicken over to brown breast. If chicken is still not brown enough turn heat up to 475°F and brown about 10 minutes.
Present chicken whole on a heated serving platter, drizzle with balsamic vinegar and sugar. Carve and scatter with remaining rosemary sprigs.